Chicken with Mushrooms, also known as Moo Goo Gai Pan, is very healthy and delicious dish. In Cantonese, Moo Goo means mushroom, and Gai Pan means chicken slices. Mushrooms have plenty of vitamins, and are low in saturated fat and sodium. They are also a good source of fiber and protein. Olive oil adds to the flavor and healthy factor, while carrots not only add color to the dish but also vitamins and sweetness. Enjoy!
1 chicken breast, sliced thinly into pieces
1 pound button mushrooms, cut into pieces
2 small carrots, cut into pieces
4 gloves garlic, cut into thin pieces
2 scallions, chopped
1/2 teaspoon Sugar
1/4 teaspoon white pepper powder
2 1/2 tablespoons olive oil
1 1/2 tablespoons corn starch
Salt
1. Mix chicken with sugar, white pepper powder, 1/2 teaspoon salt, 1 teaspoon olive oil, and 1 teaspoon corn starch, and marinate for about 15 minutes. Mix 1 tablespoon corn starch with water for thickening later.
2. Heat up a pan to high heat, and add 2 tablespoons oil. Add chicken in, and stir-fry for about 2 minutes till chicken turns lightly brown. Take chicken out and set aside.
3. Add garlic and white parts of scallions in, and sauté about half minute.
4. Add mushrooms in, and sauté about 2 minutes.
5. Add carrots in, and sautéed about another 2 minutes.
6. Add chicken back, and cook about 2 minutes.
7. Add 3 teaspoons wet starch in and mix up. Add salt to taste, and top with remaining scallions. Serve.
Thank you so much for the thoughtful videos and recipes! I just discovered your site which is lovely.
I was wondering if you could help this home cook with a recipe for the healthy steamed chicken and broccoli dish I often order from Chinese restaurants. It usually is in the healthy diet section of Chinese menus, listed as chicken with mixed vegetables. I am afraid I have tried to make it at home without success. I was wondering:
1. Do the restaurants tenderize the chicken with baking soda or otherwise? When I steam plain chicken breasts, sliced, they are not nearly as tender as those from take out.
2. Is the chicken marinated in anything before steaming? When I steam sliced chicken breast in my metal steamer basket, with nothing added to or put on the chicken, it is not nearly as tasty as the chicken in the restaurant dish.
3. Do restaurants have a technique for slicing the meat so thin? I have tried partial freezing of the meat. Any tips?
4. I love to eat the steamed chicken and broccoli dish with a little of the Chinese restaurant’s “dumpling sauce” on the side. Do you know a recipe for me to make this at home?
I like to cook healthy food at home for my family, and would love to add this dish which is available at every Chinese restaurant I visit.
I would be so grateful for a recipe, or any help you could offer this mom. Thank you for sharing your wisdom!
Sincerely,
A new fan
I never made that way, to be honest. To make chicken tender, you may refer to my chicken with mushrooms for marinating chicken. Yes, chicken should be cut thinly, not necessarily terderized. For the sauce, I would mix soy sauce, vinegar, sugar and sesame oil. Hope it helps.
Regards,
Ling
Ling, the dish that Greer is searching for is the recipe that I am searching for as well, its a shame because I love that plain simple taste. But in your reply to her you have mentioned a sauce made from soy, vinegar, sugar and sesame oil, what quantities would you use to make the sauce?
Hi Chris,
For the dumpling sauce, just make it to your taste. As my mom always says, a little bit of everything.
Regards,
Ling